Egg Nog.........Whats in it ?

Question

I have never tried Egg Nog.....its not that well known here in Austraila.

What are the ingredients?

Answer 1

FAVORITE EGG NOG
MAKES 36 SERVINGS

I love egg nog. I always make a large batch several days before Christmas and keep it throughout the holidays, making additional as needed. As always, there is the question of the raw eggs. I have tried recipes that cook the eggs in a custard before adding the other ingredients. I just prefer this because it is so thick and creamy. Now that pasteurized eggs are readily available, I use those for all recipes calling for raw eggs. They are safe. However, whatever kind of eggs you use, make certain they are very fresh and there should be no problems. This recipe can be cut in half.

INGREDIENTS

12 medium or large eggs
1-1/2 cups sugar
1 quart milk or half-and-half
1 quart liquor (see notes below)
1 quart whipping cream
1/2 teaspoon nutmeg (more or less to taste)
Separate egg yolks from whites. In large bowl, mix yolks with sugar until pale and thick ribbons form when dropped from beaters. Add milk, liquor and nutmeg and combine well. Chill overnight.

Place beaters and large mixing bowl in refrigerator or freezer. When chilled, add whipping cream and whip until soft peaks form. Set aside. Using a clean bowl and beater, whip the egg whites until soft peaks form. Add whipped cream and egg whites to egg mixture and fold until well incorporated. Sprinkle individual servings with additional nutmeg.

Notes: Egg nog can be stored in pitchers or bowl and refrigerated until use. Since the cream will rise to the top, be sure to stir gently but thoroughly to recombine before serving. The amount of liquor used can be adjusted to taste. Rum, cognac, brandy or bourbon can be used. I use a combination of about 2-1/2 cups dark rum, 1 cup brandy and 1/2 cup bourbon.



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Here is a nice egg nog additive recipe, although not all recipes are "hard"(with alcohol), but the good ones are!

KENTUCKY EGGNOG SPIKE
Here is the perfect present for those who indulge in holiday eggnog  — a mixture of spirit and spice to blend into the Christmas beverage. To make the gift complete, pour it into a beautiful bottle and tie a small nutmeg grater and some whole nutmegs around the neck with a festive ribbon.


2 cups bourbon
1 cup dark rum
1 cup brandy
1 vanilla bean, halved lengthwise
1 whole nutmeg


2 large cinnamon sticks
7 whole cloves
Pour bourbon, rum and brandy into 1-quart bottle. Scrape seeds from vanilla bean into bourbon mixture; add pod to bottle. Using mortar and pestle or bottom of heavy small skillet, crack whole nutmeg into 4 or 5 pieces. Add nutmeg pieces, cinnamon sticks and cloves to mixture. Cork bottle tightly. Let stand in cool, dark place for 1 week. (Can be prepared 3 months ahead.)

I HAVE INCLUDED A LINK FOR RECIPIES AND HISTORY OF EGG NOG
It used to be called dry sack possett and was made with sherry and eggs.
Eggnog literally means eggs inside a small cup, and is used to toast to your health.

Answer 2

A big thanks to Alton Brown for his recipe. This is whats in egg nog. However, there are many recipes with different ingredients. Personally, I can't stand the stuff. =)


4 egg yolks
1/3 cup sugar, plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
3 ounces bourbon
1 teaspoon freshly grated nutmeg
4 egg whites*

In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.
Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
Whisk the egg whites into the mixture. Chill and serve.

Answer 3

I make it using eggs, milk, sugar, vanilla, and cream of tartar. I separate the eggs, mix up the egg yolks and put the whites to the side. I add the egg yolks to the milk and cook it on the stove, stirring occasionally. While stirring I slowly add the sugar. In between stirring I then mix together the egg whites, sugar, vanilla, and cream of tarter to make a meringue. Once the milk mixture has come to a boil I remove it from the heat and add the meringue. After I serve it I add a little bit of nutmeg for additional flavor.
Most people also enjoy to add rum to it, but the recipe I described was one my father had taught me and since he was making it primarily for us he omitted the rum as I do now for my children.

Answer 4

Modern eggnog typically consists of milk, eggs, and sugar mixed together and may be served with or without added spirits. Other ingredients include spices such as nutmeg, cinnamon, or allspice, and frequently the substitution of cream for some portion of the milk, making a much richer drink. Other toppings are vanilla ice cream, eggnog flavored ice cream, and whipped cream.

Answer 5

Egg yolks whipped with sugar. 4 yolks w/ about 1/2 cup to 1/3 cup sugar
Egg whites whipped with sugar. 4 egg whites w/ just enough sugar to sweeten (maybe 1/4 cup or less)
Whole Milk & Heavy Cream, mixed. (Milk=2Qt.?, Cream=1 pt.)
Depending where in the world you are, bourbon, rum, irish whiskey...(to taste...1/4 cup to 1/2 cup)
Grated Nutmeg & often times, vanilla. (1 tsp. nutmeg, vanilla to taste)

You add the dairy products to the whipped egg yolks, then add the alcohol and nutmeg and blend. Fold in the whipped cream. Chill & Enjoy.

Answer 6

milk, eggs, sugar, cream, and liquor.

Martha Stewart's recipe is rich and delicious...
This version is the same recipe I recently saw her demonstrate:
http://www.recipezaar.com/148066

Very much a rare treat to be reserved for special occasions only... yum :o)

Answer 7

raw eggs

Answer 8

i don't know,,, i think its milk & eggs, but its looks and taste nasty!!